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Pulled Chipotle Chicken With Cilantro Slaw

  • ½ cup apple cider vinegar, divided use

  • 7 tsp. olive oil mayonnaise

  • 2 Tbsp. fresh cilantro, finely chopped

  • 1 tsp. honey

  • ½ tsp. celery seed

  • 4 cups shredded cabbage (or half a small cabbage)

  • 1 tsp. olive oil

  • ½ medium onion, finely chopped

  • 1 clove garlic, finely chopped

  • 1 chipotle pepper in adobo sauce, chopped

  • 2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)

  • ½ cup barbecue sauce, no sugar added

  • 3 cups cooked chicken breast, boneless, skinless, shredded

  1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.

  2. Add cabbage; mix well. Cover and refrigerate for 20 minutes.

  3. Heat oil in large skillet over medium-high heat.

  4. Add onion; cook for 4 to 6 minutes, or until onion is translucent.

  5. Add garlic; cook for 1 minute.

  6. Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.

  7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.

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